Chili with Corn
Posted: 08/20/25
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This hearty recipe for Chili with Corn is packed with beef, plenty of beans and lots of spices for the perfect cold-weather meal. This Chili is spicy, garlicky and packed with plenty of meaty umami flavour! And, it is still achievable on weeknights as it is ready in just 40 minutes!
Why You’ll Love This Recipe
- This is a classic recipe for a beef chili soup with corn, hitting all the right notes for rich, comforting flavors you and your family know and love!
- Ready in just 40 minutes (including only 5 minutes of prep time!) it is a quick and easy chili recipe suitable for weeknight dinners.
Chef’s Tips
- This ground beef chili with corn will keep for 3 days in the refrigerator so it can easily be made ahead, and freezes well in individual portions for up to 3 months.
- Optional toppings include chopped cilantro, lime wedges, shredded cheddar cheese, sliced jalapeños, sour cream and tortilla chips. It is also great served with cornbread on the side for dunking!
Other Comfort Food Recipes You’ll Love
- Creamy Chipotle Chicken Enchiladas
- Easy Keto White Chicken Chili (No Beans!)
- Healthy Instant Pot Chicken Burrito Bowls
- Vegan Biscuits and White Gravy
- Vegan Vodka Sauce Recipe (No Cashews!)
- High Protein Bison Chili
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Chili with Corn
This easy, hearty Beef Chili with Corn is the ultimate fall / winter comfort food filled with classic flavors, and plenty of canned beans and corn!
Ingredients
- 1 Tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- ½ Pound ground beef
- 2 Tsp chili powder
- 1 Tsp ground cumin
- 3 cups beef broth
- 15 oz kidney beans 1 can
- 15 oz chopped tomatoes 1 can
- 7 oz canned corn 1 can, drained
Instructions
- Heat the oil in a large soup pot on a medium setting. Add the onion and red pepper and fry until softened – about 8 minutes.
- Add the garlic and cook for another minute, stirring constantly.
- Add the ground beef and break it down with a wooden spoon as it cooks. Cook until slightly browned.
- Stir in the chili powder and cumin and cook for another 2 minutes.
- Add the beef broth, kidney beans, chopped tomatoes and corn. Bring to a boil, then reduce to a simmer and leave to bubble for 20 minutes.
- Add any salt and pepper to taste and serve with toppings of your choice.
Notes
This ground beef chili will keep for 3 days in the refrigerator so it can easily be made ahead, and freezes well in individual portions for up to 3 months.
Nutrition Information
Calories: 382kcal | Protein: 25g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Total Carbs: 41g | Fiber: 10g | Sugar: 5g | Net Carbs: 31g | Vitamin C: 53mg | Cholesterol: 39mg | Sodium: 962mg | Potassium: 1091mg | Calcium: 103mg | Iron: 7mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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